Peanut Shrimp With Bok Choy and Rice Noodles

• lime↗1

  zested and cut in half

• chicken broth↗1⁄3 cup
• smooth peanut butter↗1⁄4 cup
• soy sauce↗1 tablespoon
• fresh ginger↗1 tablespoon

  minced

• toasted sesame oil↗1 tablespoon

  divided

• vegetable oil↗2 teaspoons
• carrots↗2

  peeled and thinly sliced diagonally

• bok choy↗3 cups

  coarsely chopped

• medium to large white shrimp1⁄2 lb

  thawed if frozen

• cilantro↗1⁄2 cup

  chopped (or parsley if you detest cilantro like I do!)

• rice noodles↗1⁄2 lb

  medium width

Step-by-step instructions

1. 1

   Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.

2. 2

   Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.

3. 3

   Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.

4. 4

   Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.